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How do Chinese people produce coconut oil?
Seeing the coconuts split in half may seem wasteful, but this is the first step in producing coconut oil, a product far more valuable than the water inside. Workers skillfully peel off the hard shells from the halved coconuts, keeping only the pure white coconut meat.
Next, the coconut meat is thoroughly washed and then ground into a fine powder. After that, it’s dried to remove excess moisture before being put into a press. At low temperatures, the oil is extracted from the coconut pulp.
Because it’s cold-pressed without high heat or chemical treatment, the coconut oil retains all of its original nutrients. The extracted oil is crystal clear, like spring water, and solidifies into a pure white solid at temperatures below 74°F.
The fat in coconut oil consists of medium-chain fatty acids, which are difficult to convert into body fat. When used for cooking, it doesn’t leave a greasy or heavy taste like other oils, but instead imparts a mild, pleasant coconut aroma.
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